Walnut and cashew nut 'mince' tacos

10:00 am on 25 October 2019
Walnut and cashew nut 'mince' tacos

Walnut and cashew nut 'mince' tacos Photo: Kelly Gibney

Serves 4 generously


  • 1 1/2 cups raw walnuts
  • 1 cup raw cashew nuts
  • 1 medium onion - finely diced
  • 1 large garlic clove - finely diced
  • 2 medium-large carrots - peeled and grated
  • 1 ½ teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried oregano
  • Couple of pinches cayenne pepper (optional)
  • 2 tablespoons tamari or soy sauce
  • 2 tablespoons tomato paste
  • 1 cup water
  • ¼ cup olive oil for sautéing
  • Cracked black pepper


Place the walnuts and cashews into a large bowl and cover with boiling water.

Leave for 15 minutes. Drain, rinse and then chop finely. It's ideal to do this in a food processor if possible so that the texture is even.

Heat the olive oil in a sauté pan over a medium heat. Add the onion and garlic.

Sauté for 5 minutes gently until the onion is translucent and tender. Add the carrot, turn the heat up to high and cook until carrot is very tender and a bit caramelised.

Add the spices and oregano and cook for a further minute. Add a little more oil if the pan is too dry. Toss the chopped nuts through the spices, along with the tamari, tomato paste and water.

Sauté over a medium heat for 5 minutes - 8minutes until the mix is darker and the flavours have had a chance to meld.

Season with cracked black pepper and some sea salt to taste.

Leftover nut mince can be stored in an airtight container in the fridge for up to 4 days. Gently reheat it in a sauté pan. Add a little water as needed to loosen it.

To serve: Soft corn tortillas, avocado, coriander and your favourite fresh salad ingredients


From Afternoons with Jesse Mulligan

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